Hello everyone! I took a week or so off from posting, but more content will be up this week! School has been so hectic, but I promise I have some really awesome stuff happening. You asked for more recipes, well here is one of my favorites!
Thai Curry is a pretty large dish & you can store it for a couple of meals throughout the week. I chef this up every so often because it takes a little bit of time to prepare everything. But trust me when I say it is so worth it.
1 ¼ cups of rice…. I use wild rice, which technically isn’t even rice it’s grass! But I find, it leaves me less bloated (:
1 tablespoon coconut oil
1 small white onion, chopped
3 tablespoon finely grated fresh ginger (I usually add a little more, gives it some zing)
2 cloves garlic, pressed
1 red bell pepper, sliced into small pieces
1 green, orange, yellow pepper sliced into pieces
1 half of a cauliflower chopped ( use the green leaves too!)
3 large carrots, sliced into rounds
4 tablespoons Thai red curry paste* (Thai Kitchen is vegetarian, some brands contain fish sauce)
2 cans of regular coconut milk (This is what makes this recipe SO Great)
½ cup water
1 ½ cups of kale or spinach chopped
2 tablespoons soy sauce
2 teaspoons of lime juice
2 tablespoons paprika
Handful of basil or cilantro
For more spice add some Sriracha
What to do
1. To cook the rice add the amount specified (or more) in a rice cooker, or in a boiling pot of water. It isn’t like pasta though! Rice absorbs SOOO much water, so just be sure to use less water than you would for pasta. If you add too much, just strain it!
2. Separate from the rice, add oil into a warm pan and wait 30 seconds. Then add the chopped onions and garlic into a pan for about 2 minutes. After the two minutes add the ginger, carrots, and peppers into the pan until they are softened to your liking.
3. In a fairly large pot add the water, coconut milk, and kale over medium heat
4. Reduce the heat and add the other elements from the pan with peppers, carrots, ginger, etc…
5. Add the Thai curry paste, and cover with a lid for 10 minutes. It can simmer or bubble a bit, but it should never come to a boil.
6. After about 10 minutes, add the paprika, soy sauce, cilantro/basil leaves, and lime juice.
7. Taste every so often to judge whether you might need more Thai curry paste, salt, pepper…. This isn’t a strict recipe! I like mine very spicy, so I usually add a fair amount of sriracha and cook it for around 45 minutes to make sure all of the flavors really soak in.
8. Whenever you are ready, serve over rice & enjoy!!!!
Let me know what you guys think! This Recipe is an awesome way to pack in tons of nutrients, and switch up your meals. Making a single pot of this usually lasts me 3-4 meals!
Some people like to add tofu for extra protein, if you choose to do so I would cook it in a pan for a little while first!
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